Thursday, 25 May 2017
BREAD PUDDING - Cape Malay Cooking with Fatima Sydow
Ingredients for the bread pudding
8 slices white bread , crust removed
1 litre milk
4 tablespoons custard powder mixed with half a cup of milk
8 large eggs
1 cup of sugar
2 tablespoons of soft butter
2 teaspoons of vanilla essence
3 cardamom pods
3 cinnamon sticks
For the sauce
2 tablespoons of fine apricot jam
4 tablespoons of boiling water
In a large bowl, beat the sugar and butter for a minute ... next add the eggs and beat well for about 2 minutes. Next add the rest of the ingredients and mix well until you see the bread is well incorporated and quite mushy and the sugar had disolved. Pour the mixture in a greased deep baking oven pan and bake in a preheated oven at 170°C for 55 minutes or until you see the edges turn a golden brown . Remove from oven.
For the sauce-
Next step mix together 2 tablespoons of fine apricot jam with 4 tablespoons of boiling water until smooth. Pour this mixture over the hot pudding.
Take it a step further and make stewed dried fruit by boiling 2 cups of mixed dried fruit in 3 cups of water, 1 cup of sugar and 2 cinnamon sticks until the stewed fruit is soft and covered in a sweet and sticky sugar syrup. Place the stewed fruit on top of the bread pudding and serve.